1 c. old fashioned or quick cooking oats
1/4 c. chopped peanuts
3 tbsp. packed brown sugar
3 tbsp. butter, melted
2 (8 oz.) pkg. cream cheese, softened
1 c. granulated sugar
1/2 c. chunk style peanut butter
3 tbsp. flour
4 eggs
1/2 c. milk
1/2 c. kraft grape jelly

Combine oats, peanuts, brown sugar and butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes.

Combine cream cheese, granulated sugar, peanut butter and flour, mixing at medium speed on electric mixer until well blended. (Batter will be very stiff.) Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Stir jelly until smooth; drizzle over cheesecake in criss-cross pattern to form lattice design. Chill. 10-12 servings.

Variation: For Crust: Substitute 1 cup graham cracker crumbs for oats and peanuts. Substitute granulated sugar for brown sugar.